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April 11, 2012

Recipe for turkey sausage meatball noodle soup


My husband Ted and I don't get to cook with our grandsons as often as we'd like to, but when we do, we have lots of fun together. The boys, now old enough to be both interested in cooking and capable, love to learn new techniques, especially when the cooking involves squishing, mooshing or breaking. This turkey sausage meatball noodle soup requires all three, and there's plenty that adults can do to help, too. We made a big batch of the meatballs, and after they were baked, I froze some to use in another recipe. Then we put together a basic chicken noodle soup, with mushrooms and romaine "noodles" in the mix. The result? A thoroughly satisfying meal in a bowl.

Turkey sausage meatball noodle soup

Serves 6-8.


For the meatballs:
1/2 lb ground turkey (I use 93% fat-free)
1/2 lb mild Italian turkey sausage
1/2 cup seasoned dry bread crumbs
1/2 cup plain nonfat Greek yogurt
1 large egg
1-1/2 Tbsp Greek seasoning, or equivalent mix of dried oregano plus lemon zest, plus one clove of garlic, smashed (I love Greektown Billygoat Seasoning from The Spice House)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
1 tsp olive oil
1-2 Tbsp flat-leaf parsley, roughly chopped

For the soup:
6 cups chicken broth, homemade or store-bought (I use Swanson low-sodium)
1/2 lb linguine, broken into 2-inch pieces
2 cups thinly shredded romaine lettuce
6 white or cremini mushrooms, sliced
Fresh black pepper, to taste
Shredded Parmigian0-Reggiano cheese, to taste (for topping)


Preheat oven to 425F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper, and set aside.

In a large mixing bowl, combine the meatball ingredients. With your very clean hands, mix everything together until well incorporated. Form into meatballs the size of large walnuts, and place on the baking sheet.

Bake at 425F for 18 minutes, until lightly browned.

While the meatballs are baking, make the soup. In a Dutch oven, bring the chicken broth to a boil over medium-high heat. Add the linguine, and bring to the boil again. Then, reduce heat to simmer and cook for 8 minutes.

Add the shredded lettuce and the mushrooms, and continue to cook until the meatballs are done. Gently place the meatballs into the simmering stock. Taste, and season with black pepper. (If you're using homemade stock, you'll also need to add salt.)

Ladle into individual serving bowls, and top with a generous helping of grated Parmigiano-Reggiano cheese.

Print recipe only.


Posted by: Kalyn | April 11, 2012 at 10:16 AM

I can just picture the kids "squishing" the meatballs! This sounds delicious!

Posted by: Lydia | April 11, 2012 at 10:18 AM

Kalyn, little hands, and lots of meatball mixture, made for a very good time!

Posted by: Allison | April 11, 2012 at 10:22 AM

This sounds fantastic!

Posted by: Lydia | April 11, 2012 at 10:26 AM

Allison, the little meatballs can be made ahead and frozen, too, which makes this an easy soup to whip up on short notice.

Posted by: pam | April 11, 2012 at 10:58 AM

I hope to get to do some cooking with my grandson this summer!

Posted by: Lydia | April 11, 2012 at 11:56 AM

Pam, I hope you do get the opportunity to cook with your grandson. Four of our five grandkids are old enough to play around in the kitchen, and we love to teach them some new techniques (mashing? tearing? breaking?).

Posted by: CJ McD | April 12, 2012 at 10:07 PM

Mmm. I am craving this soup. It looks so delicious! I must make it....

Posted by: Lydia | April 13, 2012 at 07:22 AM

CJ, the meatballs are quite delicious, and even if you pick them all out first, like I did, you're left with a great chicken noodle soup. Enjoy!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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